Butter Chicken
Serves 1
Directions
- 1Add the chicken to a bowl with all the marinade ingredients. Mix well.
- 2Let the chicken marinate for at least 30 minutes, or ideally overnight.
- 3Heat 2 tbsp butter + 1 tbsp olive oil in a large pan over medium-high heat.
- 4Cook the chicken until golden.
- 5Remove the chicken and set aside.
- 6In the same pan, add 2 tbsp butter + 1 tbsp oil over medium heat.
- 7Add the onions and cook until soft, about 5 mins.
- 8Add the garlic, ginger, and sauce spices.
- 9Stir and cook for 1–2 mins.
- 10Add the passata and cashews if using.
- 11Gently simmer for 5 mins.
- 12Stir in the cream.
- 13Using a handheld blender or transferring to a blender, carefully blend the sauce.
- 14Optionally add hot water to adjust consistency.
- 15Add the blended sauce back to the pan along with the reserved chicken.
- 16Keep the heat low and simmer for 10–15 minutes until the chicken is cooked through.
- 17Add the remaining 2 tbsp of butter.
- 18Finish with a squeeze of lime and lots of cilantro.
- 19While the butter chicken simmers, you can make a simple homemade naan to go with it and then brush with a quick garlic or butter.
Ingredients
- 2 lb boneless skinless chicken thighs, cubed
- 1 tbsp red chili powder (Kashmiri if you have it)
- 1 tbsp garam masala
- 1 tsp turmeric
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp cayenne (optional)
- 0.5 cup Greek yogurt
- 0.5 lemon lemon juice
- 2 tsp fresh ginger paste
- 5 garlic cloves, minced
- 6 tbsp butter, divided
- 2 tbsp olive oil, divided
- 1 large or small yellow onions, finely diced
- 5 garlic cloves, minced
- 2 tsp fresh ginger paste
- 2 tsp cumin
- 1 tbsp garam masala
- 2 tsp red chili powder (Kashmiri if you have)
- 1 tsp ground coriander
- 1 tsp salt
- 1 tbsp white sugar
- 1.25 cups passata (tomato sauce)
- 1 cup heavy cream, room temp (add more if you like it extra creamy)
- 25 cashews (optional, but very good)
- 0.25 cup hot water, optional for thinning
- lime wedges
- fresh cilantro
- Basmati rice
- Warm naan
Equipment
panhandheld blenderblender
Tips
- Layering the flavor with each step is important, especially with a solid pan.
- Having a solid pan really matters.
- Stainless steel pans are recommended as they are non-toxic and built to last.
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